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Nutrition Facts
Serving Size 1 (361g) Recipe makes 2 servings The following items or measurements are not included below: 4 pork cutlets 1 teaspoon chicken
Calories 109
Calories from Fat 44		(40%)
Amount Per Serving		%DV
	Total Fat 4.9g	7%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 1.3g
	Polyunsaturated Fat 2.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 9mg		0%
Potassium 282mg		8%
Total Carbohydrate 14.6g		4%
	Dietary Fiber 4.0g	15%
	Sugars 5.8g
Protein 3.1g		6%
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Pork Ragu Hungarian Style

Recipe #385266 | 30 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef #489776
Aug 13, 2009

I tasted a dish that was named, "Ragu" in my favorite Hungarian restaurant, and made my own version from memory. This is a great way to spice up a simple pork cutlet, and have a delicious sauce that you can pour over pasta. For an added touch, you can add sour cream at the end.

SERVES 2 -4 (change servings and units)

Ingredients

4-6 pork cutlets, pounded thin
salt
2 tablespoons corn oil
1/2 cup diced onion
1/2 cup diced red bell pepper
1/2 cup peas
1 teaspoon chicken, buillion
1/2 teaspoon dried dill
1/4 teaspoon ground cumin
1 teaspoon paprika
2 cups water
1 teaspoon cornstarch

Directions

1
Quickly fry each side of pounded pork cutlet that has been salted to taste in a deep, non-stick frying pan. Fry each in a single layer, and set aside in bowl if frying several cutlets.
2
Return cutlets to frying pan, and add onion, pepper, peas, spices and water. Cover pan and let simmer on low for 15-30 minutes until vegetables are cooked, making sure water is always covering food.
3
Stir cornstarch with some water in measuring cup, and add to pan to thicken the sauce.